Kuttu Ki Roti
A foolproof method to make soft, pliable, and puffed buckwheat flatbreads (kuttu ki roti) using a hot-water dough technique. This recipe eliminates the common issue of the dough cracking or turning hard, making it ideal for Navratri fasting and festive vrat meals.
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🍳 Cooking Flow
Boil 2 cups of water with rock salt and ghee, turn off the heat, and mix in 2 cups of buckwheat flour. → Cover and rest the mixture for 5 minutes. → Knead the warm dough with greased hands into a smooth dough ball and cover with a damp cloth. → Dust dough portions in dry flour, roll out gently into rotis, and cook on a hot tawa until puffed.
Cooking Steps
Brief Cooking Order
Boil 2 cups of water with rock salt and ghee, turn off the heat, and mix in 2 cups of buckwheat flour. → Cover and rest the mixture for 5 minutes. → Knead the warm dough with greased hands into a smooth dough ball and cover with a damp cloth. → Dust dough portions in dry flour, roll out gently into rotis, and cook on a hot tawa until puffed.
Introduction
A foolproof method to make soft, pliable, and puffed buckwheat flatbreads (kuttu ki roti) using a hot-water dough technique. This recipe eliminates the common issue of the dough cracking or turning hard, making it ideal for Navratri fasting and festive vrat meals.
Step 1
In a deep pot, add 2 cups of water, ½ tsp of sendha namak (rock salt), and 1 tbsp of ghee. Bring the water to a rolling boil over high heat.
Step 2
Turn off the heat once the water boils. Immediately add 2 cups of buckwheat flour (kuttu ka atta) and mix thoroughly with a spatula until the flour absorbs all the liquid and forms a thick, paste-like dough.
Step 3
Cover the pot tightly with a lid and let the mixture rest undisturbed for 5 minutes.
Step 4
Remove the lid and transfer the warm dough onto a plate. Apply a little ghee to your hands and knead gently while it is still warm until it turns into a smooth, crack-free dough ball.
Step 5
Cover the dough with a damp kitchen cloth to keep it from drying out, and place a tawa (griddle) on the stove over high heat to warm up.
Ingredients List
Important Notes
Maintain an exact 1:1 ratio of water to buckwheat flour (2 cups water to 2 cups flour) for the correct dough consistency.
Knead the dough while it is still warm; do not allow it to cool completely or it will stiffen and lose pliability.
Always keep the prepared dough covered with a damp cloth while rolling individual rotis to prevent moisture loss.
Ensure the tawa is adequately hot before placing the roti so it rises and puffs properly.
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